The effect of the various seasonings on cooking properties of rice, 2
2004
Ito, J. (Ochanomizu Univ., Tokyo (Japan). Inst. of Environmental Science for Human Life) | Kasai, M. | Kainuma, Y. | Hatae, K.
The seasonings used were salt, soy sauce, sake, vinegar, sugar, curry powder, and tomato paste. They were added in the amount of 1.5,10.35, 5, 5, 3,1, 15 (g/100g of rice), respectively, or with twice as much. The rice cooked with seasonings was prepared with 1.5 (w/w) ratio of water to rice. Rheological properties of cooking water with vinegar, curry powder and tomato paste were larger in viscosity and yield value than those without seasonings, those might cause the stickiness of cooked rice. The addition of all seasonings caused the rise of gelatinization temperature and increase in gelatinization energy. Those were remarkably in salt, soy sauce and tomato paste. After 24 hours of standing at 5 deg C, the degree of gelatinization of the rice cooked with soy sauce, sugar, curry powder, and tomato paste were significantly lower than those without seasonings. Preliminary degassing of tomato paste before adding to the cooking water was effective for the improvement of the physicochemical properties of cooked rice.
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